Ceviche

September 23, 2017

As promised, here’s Fishgirl friend Brian Hall's ceviche recipe! He loves good food out on the trail, and after extensive travels in South America, tells us it's his favorite seafood dish to prepare.

This is a great basic recipe that can be served in a variety of ways. Add fresh avocado, sliced tomatoes, and salsa. Serve Baja-style with corn tortillas and thinly sliced red cabbage, or Peruvian-style with boiled corn and sliced purple potatoes.

The marinade, known as leche con tigre or “tiger’s milk,” is often served in a shot glass alongside the ceviche. Brian’s 8-year-old son Rémy is usually the first to snatch one up!


Serves 4

1 pound firm white fish (halibut, cod, sea bass), cut into 1/2” cubes
Juice of 2 limes
4-6 sprigs cilantro, coarsely chopped, plus a few leaves for garnish
2 garlic cloves, minced or pressed
1/2 of a fresh jalapeño or other medium spicy pepper (or a pinch of red pepper flakes, if fresh pepper isn't available)
4-6 slices red onion (thinly sliced using a mandolin, if possible)
Salt and pepper to taste

Combine all ingredients into a glass, ceramic, or stainless steel bowl, ensuring fish is submerged in lime juice. Cover bowl and marinate for 1-6 hours. Add salt and pepper to taste before serving. Garnish with cilantro sprigs.

If traveling, thaw fish just enough to cut, and add all ingredients to a zip-top bag. Pack in cooler or refrigerator right before leaving. Perfect for a no-cook lunch or dinner on the first or second day of a trip!




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